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- Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans.
- Heat to warm; remove from sillet.
- Meanwhile, beat together eggs and water.
- Heat remaining butter in skillet until just hot enough to sizzle; add eggs.
- Cook over low heat until eggs are set.
- Pour heated bean mixture evenly over eggs; cover tightly.
- Cook until eggs reach desired doneness.
- Cut into wedges to serve.